Perfect, Versatile Chocolate Ganache
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This easy Chocolate Ganache recipe needs only two ingredients and just ten minutes to make! It’s perfect for spreading over desserts and dripping down cakes, and it even whips up into a luscious frosting. Keep scrolling to watch the how-to video, where I show you to prepare this recipe and use it for a drip cake.
Two-Ingredient Chocolate Ganache Recipe
It’s the smooth glaze on Boston cream cupcakes, the fudgy layer that tops millionaire’s shortbread, and the creamy base for truffles: chocolate ganache. Rich, shiny, and surprisingly easy to make, chocolate ganache is a staple recipe that every baker should have in their repertoire.
Besides being deliriously decadent, chocolate ganache is extremely adaptable. Depending on how you plan to use it, you can tweak the ratio of chocolate to cream to create a thinner chocolate that’s perfect for dripping down cakes (today’s recipe is ideal for that!) or, you can use more chocolate and less cream to create a thick, fudgy spread for peanut butter bars, cheesecake homemade brownies, and just about anything else. You can even whip your ganache after it cools to make a a fluffy ganache frosting–more on that below.
If you feel like you’re having déjà vu, there’s a good reason. I shared a similar chocolate ganache recipe a few years ago; however, that recipe used a different ratio than the one I’m sharing today, and as a result, yielded a firmer ganache. While I still like that recipe, I wanted to share a general all-around ganache that be used for many desserts.
Let’s get to it!
What You Need
Regardless of whether you’re making a thin or thick ganache, you’ll still only need the same two ingredients:
- Chocolate. I recommend using couverture or high quality baking bars with a high cocoa butter content, but chocolate chips will also work in a pinch. If you want to make a white chocolate ganache, you must use a high quality white chocolate or couverture–you should not use white chocolate chips. You’ll also need to reduce the amount of cream for white chocolate ganache; see the recipe notes for details.
- Heavy Whipping Cream. Heavy cream, double cream, or heavy whipping cream will work perfectly for this ganache recipe. The more heavy cream you use, the thinner your ganache will be, and vice versa.
SAM’S TIP: For added richness and a flavor boost, you can add a pinch of salt and a teaspoon of vanilla extract after melting everything together. This works for both whipped ganache frosting or just regular ganache!
How to Make Chocolate Ganache
I’ve included notes in the recipe card below to help you alter this ganache for different uses. No matter which ratio of chocolate to cream you use, the process will still be the same.
- Bring cream to a simmer over medium/low heat. Pour the cream over chopped chocolate–do not stir yet! –and cover with foil for five minutes.
- Remove cover and gently whisk together cream and chocolate until smooth and combined. Use as desired. At first it might seem like it wants to stay separated and won’t become smooth, but it will!
SAM’S TIP: If you plan to use your ganache as a drip decoration on a cake (like the one pictured at the bottom of this post), it’s best if you chill your cake before using. This will help to slow the ganache as it runs down, creating a tidy, defined drip.
If you’re new to drip cakes (or just need a refresher) watch the video below for step-by-step instructions on how to use ganache for a drip cake!
How to Make Whipped Ganache Frosting
While you could simply cool this chocolate ganache until it’s a spreadable consistency, you can also whip it into an airy, pipeable frosting that beautifully tops cakes and cupcakes.
To make whipped ganache frosting, simply prepare the ganache as instructed, let it cool completely, then beat it with an electric mixer until you have a whipped, frosting-like consistency.
This frosting will be softer immediately after whipping but can be piped or spread over a cake and will become more firm over time.
You can also use this recipe to do a beautiful chocolate ganache drip over a cake. If you’ve never done this before, I do include a guide in the video on how I did the ganache drip on the cake below.
Frequently Asked Questions
As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you’ll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.
This will depend a bit on the surface that you are spreading your ganache onto. I’ve found that from the time I take it off the stovetop to the time it is completely set is usually about two hours. You’ll want to use it before its set completely (so pour it over your cheesecake, drip it over your chocolate cake, or spread it on your petit fours layers once it’s thickened and no longer warm, but not once it has cooled completely and is no longer malleable!).
You can expedite this setting up process by placing your ganache in the refrigerator.
Yes, you can leave chocolate ganache out for several days. However, if you’re in a particularly warm/humid climate, I would recommend keeping this in the refrigerator instead.
Enjoy!
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Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Chocolate Ganache
Equipment
- Heatproof bowl (link to the mixing bowls)
Ingredients
- 8 oz (226 g) semisweet or dark (I like to use 60%) chocolate, finely chopped (alternatively you can use couverture chocolate, see note)
- 1 cup (236 ml) heavy whipping cream
Instructions
- Place chopped chocolate in a medium-sized heatproof bowl and set aside.8 oz (226 g) semisweet or dark (I like to use 60%) chocolate
- Pour heavy cream into a small saucepan and heat over medium/low heat just until cream comes to a simmer.1 cup (236 ml) heavy whipping cream
- Once cream is simmering, remove from heat and pour evenly over chocolate (do not stir). Cover with foil or plastic wrap and let sit for 5 minutes.
- After 5 minutes, remove cover and use a whisk to gently whisk chocolate and cream together until completely melted and smooth (note that this may take a minute and the mixture may look separated and piece-y at first, just keep stirring!). Try not to whisk too vigorously or you may incorporate air bubbles into the ganache.
- Use as desired! If ganache is too thin immediately after preparing, let it sit for several minutes before using.
Notes
Chocolate
I recommend using a quality chocolate with a high percentage of cocoa. Chocolate chips are not ideal for this recipe, but I have had success using them in the past. Use a quality brand like Ghirardelli.White chocolate
This recipe can be made with white chocolate, but you will need to reduce the cream to only ⅔ cup (157ml). Do not use white chocolate chips, only premium white chocolate or couverture. Keep in mind that many white chocolate brands are slightly yellow in color, and the resulting ganache often is as well.Cream
Heavy cream, double cream, or heavy whipping cream will work for this recipe.Thickness of ganache
This recipe makes a thinner, softer ganache. I use this exact ratio for dripping on a cake (just let it cool enough so that it’s not runny), but if you’d like a thicker/firmer ganache you can use 8 oz of chocolate and only ⅔ cup (157ml) of heavy cream.Drip Cake
This ganache recipe can be used to do a drip cake. I recommend frosting and then chilling your cake for 15 minutes then using a piping bag or bottle with a nozzle to drip the slightly cooled ganache over the chilled cake. I demonstrate how to do this in the video above. Let the ganache set before putting any decorative frosting on top of the chocolate.Whipped ganache
To make whipped ganache (ideal for frosting a cake or piping on cupcakes), let ganache cool completely at room temperature. Use an electric mixer and beat until you’ve achieved a whipped, frosting-like consistency.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The best ganache recipie I have found! Simple and easy to make…and it is delicious!
I am so glad you enjoyed it, Tori! 🙂
What brand of chocolate chips do u use?
I really only like to use Ghiradelli chips. I have never had an issue using them for ganache. 🙂
How can I make a whipped ganache? To make it look more like icing.
Hi Samrah! Let the ganache cool then whip it with an electric mixer.
Terrific recipe! Thanks so much!!
So glad you enjoyed the ganache, Jennifer! Thank you so much for commenting 🙂
I don’t have heavy cream at home will normal cream works
I’m not quite sure what you mean by regular cream?
Can you use regular coffee cream, instead of heavy cream. Like can you tell me the lowest percent.
Hello, Linda! It really depends on the fat content of the cream. I do not recommend it.
Can milk be used in replace of the heavy whipping cream?
Unfortunately I don’t recommend it, you really need the fat from the cream for the ganache to thicken properly.
I have 12 oz. of semi sweet chocolate, how much cream should I use? And do cupcakes ices with ganache need to be refrigerated or can they set out?
Hi Janice! The recipe calls for 6 oz so you can double the ingredients (1 cup heavy cream). It depends on the heat/humidity where you are and how long you intend to keep them. I generally refrigerate mine.
Going to try this on chocolate peanut butter filled cupcakes, can’t wait. I have to transport these in a car for a 2 hr. drive, so I’ll put them in the frig. first. Thanks so much!
I hope everyone loves them. 🙂
Hi, Sam, how you chop the chocolate bars into such small pieces as chocolate chips?
Hi Ri! I typically break it into the smallest piece I can with my hands and then use a large knife to chop it into much smaller pieces. 🙂
There you go answering my? Thanks. Gee that was
E A S Y . THX SAM
GOOD MORNING
HII
THANK YOU FOR LOVELY RECIPES
ZUWAINA
Have been wanting to learn how to do this for so long now. Even have a recipe just waiting to use it on. Thanks for teaching “an ole dog a new trick”! LOL~
Ah that’s awesome! You’ll love how easy it is! Thanks for commenting, Angela <3
Here I am 51 years old and I’m just now learning how to do this!! I feel like such a Twinkie!! Thank you so much for making it easy!!
It’s never too late to learn! I hope you love it. 🙂
Can you substitute evaporated milk for heavy cream?
Hi Darlene! I don’t think a straight substitution would work here. For best results I don’t recommend it.
Hi. Can i use full cream milk instead of heavy cream?
Honestly I don’t think I would recommend it. It’s going to probably make a much thinner ganache.
Melissa your comment made me laugh out loud … “I feel like such a Twinkie” LOLOL
Girl I’m 54, and learning just now, lol!
Hi this looks yummy but do you just eat it by itself?
Chocolate Ganache is typically used to top cakes or as an addition to many other desserts. Probably not best when eaten by the spoonful. 🙂
Thanks, good to know. Though I think I might eat it all with a spoon when no one’s looking.:-)
🤣 I can’t say I haven’t done it!
Can you make the navigation of getting to your recipe more access friendly. There are too many windows you must open up to get to what you specifically want.
Hi Shirley, what do you mean by “windows that you have to open up”? You shouldn’t have to open up any additional windows to get to the recipe. It’s always at the bottom of each post, no extra clicking required.
I actually use a third method. I combine the chocolate (broken up bars) and the heavy cream in a microwave safe bowl and then microwave it in 10-20s increments, stirring very well in-between (same as when melting plain chocolate). This allows for great control of the heat (the short bursts ensure that it doesn’t get too hot) but is still very quick and easy.
Ah nice! Whatever works, right? 🙂
Yup 🙂
I actually adapted it from your method of melting chocolate. Before I had always used a water bath, as that was the method I was taught back in my school days by my old-school home-economics teacher.
Hi there, I would like to put this in a cake as a filling. If I let it sit longer to thicken, will it still be thick enough so it does not spill out the sides?
Hi Carrie! That will work. You could also whip the ganache and that will make it kind of like a frosting. 🙂